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COMING OF AGE, 1940
Looking Backward and Forward
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PREPARED BY
ALBERTA DAIRYMEN’S ASSOCIATION
For Its Members and Subscribers.
Additional Copies, 50c
A Message from the Minister of Agriculture
Ir IS a pleasure to send a message to the Dairymen of Alberta
through the medium of the souvenir booklet prepared by the
Alberta Dairymen’s Association. For many years I have watched
the growth of the Dairy Industry in this Province, and I have been
impressed with the work of the members of the Dairymen’s Asso-
ciation. Your annual convention is always a large and interesting
gathering, and I believe your Association has assisted many farm-
ers to become more successful dairymen.
I wish to congratulate the men and women who have helped
to develop dairying in Alberta. The reputation of our dairy products
is a source of pride to me, and I trust that every branch of the
Industry will continue to maintain the honored position which has
been attained during recent years.
I extend greetings and best wishes to the Officers and Members
of the Alberta Dairymen’s Association.
Sincerely yours,
D. B. MULLEN,
Minister of Agriculture.
Page three.
THE ASSOCIATION AND THE INDUSTRY
J. R. SWEENEY
Deputy Minister of Agriculture
eee ACHIEVEMENTS of the Al-
berta Dairymen’s Association and the
progress of the Dairy Industry are so
closely related that it is difficult to
consider the Association without think-
ing of the Industry. The problems of
the Industry brought the Association
into being, and the aims of the Associa-
tion and its various sections have been
to serve as a guiding assembly for the
good of the Industry.
This souvenir booklet contains but
a few of the accomplishments of the
Association during the first twenty-one
years of service. It does not record,
however, the many indirect and im-
measurable contributions which result-
ed from its existence and recognized
position as the voice of the dairymen
of Alberta. Aside entirely from the
educational work and the many suc-
cessful conventions and conferences held under its auspices, the Association
was the means of maintaining a measure of understanding and harmony among
the various sections of the Industry which could not have been attained by any
other agency. It was natural that differences of opinion would manifest them-
selves in a great industry being developed in a rich agricultural Province,
and it was obvious that conflict would arise with respect to the interests of
the producers on the one hand and the methods of processing and marketing
on the other. It is to the credit of the Association that it has emerged from
many difficult periods, and now commands the confidence of all dairymen and
is recognized as a very useful and necessary organization. That I was priv-
ileged to contribute to a better understanding of the objects of the Association
and its place in relation to the Industry will ever remain among my happy
memories as your former Secretary and Dairy Commissioner.
Alberta has been fortunate in having men of ability and good judgment
as leaders of the producers and manufacturers on the Directorate of the
Association. Had it been otherwise, the organization might not have survived.
I trust the wisdom and moderation shown during recent years will prevail in
the future councils of the Association. If every section of the Industry con-
tinues to be represented, and every group of producers benefits by the con-
Page four.
structive work which the Association, in co-operation with the Dairy Branch,
may undertake, then there will be a field of service opened up which will assure
the future of the Alberta Dairymen’s Association. That such work is needed
cannot be denied. It is a challenge to the dairymen, and to those charged with
the direction of educational work in dairying in Alberta.
The Department of Agriculture welcomes the co-operation and assistance
of the Dairymen’s Association. The recent support extended by the Association
to the Junior Clubs organized by the Department is just one example of con-
structive activities which the Association might undertake. If the Dairy In-
dustry is to make progress in Alberta, the young people in rural districts
must become interested in it. The economics of Dairying must be given con-
sideration, and the Industry must be so developed that its place will be steady
and secure in the agricultural economy of the Province.
Intelligent leadership and well informed producers will ensure the future
of Alberta’s Dairy Industry. In the building of such an Industry, I am sure
the Alberta Dairymen’s Association will continue to play a conspicuous part.
Page five.
DEAN E. A. HOWES
*
An OLD FRIEND was miss-
ing at the twenty-first annual
meeting of the Alberta Dairy-
men’s Association—Dean Howes.
The Dean, as he was known to
his many friends, died on Febru-
ary 9, 1940. His loss is keenly
felt by dairymen no less than
by the many groups in Alberta
and Canada privileged to have
come under the influence of his
genial personality.
Dean Howes has been associated with the Alberta Dairymen’s
Association’s annual conventions since 1918 and acted as chairman
at the annual banquet continuously since 1923. The esteem in which
he was held as toastmaster and after-dinner speaker is but typical
of the regard he won in his many public and private activities.
There is no truer measure of a man’s worth than the feeling he
engenders in his lifelong associates. We could not honor his memory
better than to quote the following tribute, registered by standing
Ma es the members of his Faculty of Agriculture at the University
of Alberta.
“Doctor Ernest Albert Howes, late Dean of the Faculty of Agri-
culture in the University, has left behind him the memory of a kind
and lovable personality; his interests in life were varied and in many
diversified fields. He came to this University twenty-five years ago
and established the Faculty of Agriculture, being its first Dean. The
wide experiences that he had before coming here and his sound judg-
ment were largely responsible for drawing together a group of men
who were very loyal to him throughout the whole period of his service
here. He piloted the Faculty through difficult times on more than one
occasion, and the fact that it is still an integral part of this Uni-
versity is largely due to his efforts. He was loved and respected by
his staff and students and by all who were associated with him on
this campus. He was well known as an inspiring speaker throughout
the Province and far beyond the borders of Alberta. No more fitting
summary can be written of his philosophy of life than the sentiment
contained in the last two lines of his book, ‘With a Glance Backward,’
which was published just before he passed from our midst. They
read as follows:
‘One is best justified in looking backward if he
so look in order to gain inspiration to go on’.
Page siz.
THE ALBERTA DAIRYMEN’S ASSOCIATION
Ausrrra dairymen, realizing the need for an Association embracing all
groups within the dairying industry, finally united these interests during the
1919 Dairy Convention, with the formation of the Alberta Dairymen’s As-
sociation.
Annual Dairy Conventions had been held ever since the formation of the
Province in 1905, and prior to this, meetings of dairymen had taken place, at
points now located in Alberta, under the auspices of the Department of Agri-
culture of the North-West Territories.
Recognizing that an association, composed of all interests working to-
gether, could accomplish much towards the advancement of an industry well
adapted to Alberta, steps were taken at a meeting of creamery operators, held
in St. Luke’s Hall, Red Deer, September 9, 1918, to form an association. This
meeting had been called by the Department of Agriculture, to consider the
market situation and the problems facing creamerymen at that time. On the
motion of W. W. Prevey, seconded by P. Pallesen, a committee was appointed
to draw up a constitution and by-laws for the proposed association and to
report at a future meeting. This committee was composed of the following:
W. W. Prevey, E. G. Archibald, P. Pallesen, C. P. Marker, and E. T. Love,
Secretary. The committee held several meetings. Its report was submitted to,
and approved by, the Provincial Dairy Convention held at the Palliser Hotel,
Calgary, February 26 and 27, 1919. The membership list was opened, and the
first general meeting of the Association was held at the concluding session of
the Convention. The following officers were elected for the ensuing year: Dr.
T. E. Hays, Carstairs; D. Morkeberg, M.L.A., Markerville; E. T. Love, Ed-
monton; G. E. Cahoon, Cardston; J. W. Carlyle, Calgary; P. Pallesen, Cal-
gary, and W. W. Prevey, Edmonton. At the Directors’ Meeting held imme-
diately after, D. Morkeberg was elected President and E. T. Love Secretary-
Treasurer of the Association. At the 21st meeting of the Association recently,
these two gentlemen were honored when the Association presented them with
life memberships.
The Manufacturers’ Section was organized at this same Convention, and
W. W. Prevey was elected Chairman. A somewhat informal organization of
creamery and cheese factory operators had been functioning since about the
vear 1911, but this marked the beginning of a truly organized group of manu-
facturers. From that time on the Provincial Dairy Conventions were arranged
and held under the joint auspices of the Alberta Dairymen’s Association and
the Provincial Department of Agriculture.
There is no denying the fact that these early officers had vision and fore-
sight, yet few at that time could possibly foresee that this Association was
destined to be one of the greatest forces for advancement in the dairying
industry of Alberta. Here was formed an Association which could voice the
desires and needs of the industry to the Provincial and Dominion Governments.
This association was united and had intimate knowledge of problems which
faced the dairymen and must be solved.
The constitution of this newly formed Association contained certain aims
and objects which made the membership feel that definite tasks awaited their
attention. The first objective was to consider all matters tending towards the
improvement of the dairying industry in Alberta; second, to analyze proposed
legislation, both provincial and federal, and to assist in obtaining such legisla-
tion as would be beneficial to the industry; third, to inform the general public
by the holding’ of meetings, the distribution of literature, and systematic
advertising—of the food value of dairy products; fourth, to assist in developing
a better trade for Alberta dairy products by encouraging production, grading
to uniform standards and marketing in a co-operative way; fifth, to form
Page seven.
OFFICERS OF THE ALBERTA DAIRYMEN’S ASSOCIATION
N. S. CLARKE W, W. PREVEY J. W. SKELLY
President, 1924 President, 1925-1926 President, 1927
D. J. CHRISTIE
President, 1928
P. PALLESEN
President, 1922-1923
D. MORKEBERG
President, 1919-1921, 1931 and 1932
J. B. RITCHIE H. P. MADSEN J. W. CARLYLE
President, 1930 Sec.-Treas., 1926-1928 President, 1929
OFFICERS OF THE ALBERTA DAIRYMEN’S ASSOCIATION
T. M. CARLYLE F. J. REYNOLDS Cc. BURNELL
President, 1934 Sec.-Treas., 1929-1936 President, 1935
E. R. JAMES
President, 1933
JOHN TULLY
President, 1936
E. T. LOVE
President, 1940
Sec.-Treas., 1919-1925
H. ELWELL W. H. JACKSON F. R. HAYTHORNE
President, 1939 President, 1938 President, 1937
from time to time sections, representing specific interests within the scope of
the parent organization; and sixth, to emphasize through inter-provincial co-
operation the importance of the industry.
Now that the Association has been active for twenty-one years and has
really grown to maturity, it affords an excellent opportunity to review briefly
the advancement that has been made, chiefly through the united efforts of all
interested dairymen, working towards’ a bigger and better industry.
There are now five distinct Sections, representing specific groups, which
meet annually at the time of the Convention and discuss many problems which,
when solved, mean definite advancements.
As already stated, the Manufacturers organized in 1919 under the leader-
ship of W. W. Prevey. This Section has year after year come forward with
resolutions which have resulted in improvements to the industry.
In 1920 another Section, composed of butter, cheese and ice-cream makers,
was formed. The first Chairman of this Section was C. E. Christensen, Ed-
monton, and W. H. Jackson, Markerville, was elected Secretary.
During the 1921 Convention the Producers’ Section came into existence.
N. 8. Smith, M.L.A., Olds, was elected Chairman of this Section and H. Hig-
ginbotham, Calgary, Secretary-Treasurer.
It was not until 1936 that additional Sections were formed.
The Alberta Dairy Cattle Breeders’ Association at that time came under
the parent organization of the Alberta Dairymen’s Association. N. S. Clarke,
Didsbury, was appointed President of this section and has continued in office
to the present.
With the cheese industry showing considerable growth, the cheese makers
decided to form a separate section, as this would afford a better opportunity
to discuss problems pertaining to the cheese industry, which should result in
improved quality. It was, therefore, decided to replace the original Butter,
Cheese and Ice Cream Makers’ Section with two separate Sections, to be known
as the Buttermakers’ and the Cheesemakers’. J. H. Mitchell, Leduc, was
elected Chairman of the newly formed Cheesemakers’ Section and G. W. Scott,
Edmonton, Secretary-Treasurer.
It was not until 1938, when the constitution was revised, that resolutions
were passed to include the Alberta Dairy Cattle Breeders’ Association, the
Cheesemakers’ and the Buttermakers’, as official Sections of the Alberta
Dairymen’s Association.
These new Sections completed the organization as it is known today. The
five Sections, viz., Manufacturers’, Producers’, Cattle Breeders’, Buttermakers’
and Cheesemakers’, all serve a specific group of dairymen, trying to solve
their particular problems. .
From its inception the Association concerned itself with the betterment of
the dairying industry, striving to build up a reputation for Alberta dairy
products which would be second to none. It was realized that improvements
in the finished butter must come about by improvements in the quality of the
cream delivered to the factories. Speakers at the Dairy Conventions and at
meetings arranged by the Department of Agriculture stressed thé importance
of quality to the producers. Pamphlets and circulars were distributed through
the creameries. These methods, together with compulsory cream grading, had
a very marked effect on improving the quality of the cream.
That the Government should abolish cream buying stations and place
official graders in the creameries was discussed thoroughly at the Annual
Convention in 1922 and later was brought forward as a request from the
Manufacturers’ Section of the Alberta Dairymen’s Association. This action
marked one of the greatest forward steps in the industry, showing a very
Page ten.
admirable attitude on the part of the creamery operators, as it meant discard-
ing approximately 350 buying stations representing a very large investment.
The new system of government grading worked out to such satisfaction
that a joint meeting of creamery operators from Manitoba, Saskatchewan and
Alberta took place in Calgary during the 1923 Alberta Dairy Convention,
which resulted in a resolution being passed that Saskatchewan and Manitoba
have a government grader in every creamery receiving over a certain amount
of butterfat weekly. An inter-provincial committee, composed of five members
from each province, was appointed to settle disputes between provinces on
cream produced near the provincial boundaries.
Outstanding authorities in all phases of dairying were invited to address
delegates at the Annual Conventions, and the inspiration and leadership of
these experts played an important part in developing the industry to what it
is today. Such names as L. A. Gibson, Percy Reed, C. P. Marker, D’Arcy Scott,
E. G. Hood, Jos. Burgess, S. G. Carlyle, K. G. MacKay and many others are
to be found in Convention programmes during the early years of the Asso-
ciation. Many of these speakers appeared year after year, yet always having
a new message. They reviewed the latest methods and discoveries in the
manufacture of butter, cheese and ice cream. Producers were informed of
the most productive grasses and legumes, and those highest in feeding value.
Addresses covering cow testing, herd improvement, quality milk and cream,
the storing of ice and the care and management of dairy cattle, all proved
interesting to manufacturers as well as producers.
The Association concerned itself with the establishment and enlargement
of a Dairy Department at the University of Alberta.
The fight against the importation, manufacture and sale of oleo-margarine
and filled milk was forced by the Association. Resolutions, urging the Na-
tional Dairy Council to present the dairymen’s case before the Dominion
Government on these and many other issues, are to be found in the minute
books of the Association. The first Secretary, E. T. Love, was particularly
active in the campaign against oleo-margarine, and deserves special mention
for his excellent work in this connection. Reduced railway rates on cream and
butter, exemption of the stamp tax on cream cheques, standardizing the size,
and marking of butter boxes, and abolishing the tax on ice cream were a few
of the accomplishments of the Alberta Dairymen’s Association, working in
co-operation with the National Dairy Council and other organized dairy
associations.
In 1924 boys’ and girls’ calf club work was commenced by the Provincial
Government in co-operation with the Association. For many years demonstra-
tions and judging competitions for these club members were a feature of the
Conventions. The depression restricted the Association’s activity in this field,
but the work is now being revived.
Dairy field days have also been sponsored in a similar fashion, and these
have done much to improve dairying in many districts where it was impossible
to have a good representation of delegates at the Conventions.
In recent years the Association has been very active in trying to obtain a
tariff duty on imported vegetable oils and also in requesting the Dominion
Government to formulate a plan of marketing the exportable surplus of
creamery butter which would not force the domestic price to export levels,
particularly in seasons of high production costs.
The Association encountered difficult times during 1932 and 1933 when
the regular three-day winter Conventions were discontinued. However, a one-
day Convention was held at Olds during June, 1933. Through the untiring
efforts of the Secretary-Treasurer, F. J. Reynolds, the regular conventions
were re-established and increased support of the Association and its work
was obtained.
Page eleven.
In 1933 the Association passed a resolution approving the principle of
stamping the grade on every print of creamery butter offered for sale. It is
interesting to note that Alberta was the first province to pass enabling legis-
lation on this matter and also. the first to put it into effect. This was an im-
portant step in the advancement of the industry, as it prevented misrepresen-
tation and created a greater demand for high quality. There is little question
but that consumption has been increased by this action, as the purchaser is
thus informed as to the quality.
Photo taken October 27th, 1938, at the unveiling of the cairn marking the site of the first cheese
factory in Alberta.
As stated earlier in this preamble, one of the objectives was to inform the
general public, by various means, of the food value of dairy products. In
this connection it is interesting to note that the statistical report published
by the Dominion Department of Agriculture for 1938 shows that Alberta
leads all provinces in the consumption of milk and cream.
Lack of space has not permitted us to more than touch on some of the
highlights, but these accomplishments alone would convince the most skeptical
that here was a task well completed. However, that is not the attitude of the
Association, as the industry is forever seeking new horizons, and new problems
are forever coming to light which demand .the united effort of an aggressive
organization.
A group photo taken at the picnic held at the home of D. Morkeberg, Markerville, to celebrate
Mr. Morkeberg’s birthday and 40th anniversary in the dairy industry.
Page twelve.
The Association has always been favored with strong leadership—the
list of officers and directors (found in the latter part of this booklet) is of
men who not only made a success of their own business but played a most
important part in the success of the Alberta Dairymen’s Association.
1940 Officers and Directors of the Alberta Dairymen’s Association.
Page thirteen.
THE MANUFACTURERS’ SECTION
Tue MANUFACTURERS’ SECTION was constituted a part of the general
organization that was organized under the name of the Alberta Dairymen’s
Association in 1919, From its inception, the Section has been equally active
with its co-partners, the Producers’ and Buttermakers’ Sections, in the story
of progress covering the twenty-one years of its history.
In spite of a duly adopted and properly formed constitution and
bylaws, the Section has ever been a flexible and informal body, with a member-
ship comprising all the dairy manufacturers and distributors of the province
who have been interested in the progress of their industry, the rolls even
including, as the records wryly comment from time to time, operators who
subscribed neither to the funds nor the objects of the organization, but whose
voices were heard and opinions respected in the consideration of policies
and action.
The first official meeting of the Manufacturers’ Section was held in Ed-
monton, on February 27, 1920, at which meeting Mr. W. W. Prevey and Mr.
E. T. Love were elected as Chairman and Secretary respectively. The activities
of these two officers, in the first four years of the life of the Section,
established a record, through their aggressiveness and almost prophetic
far-sightedness, which set the pace that later officers accepted for the years
to come.
To enumerate all the activities of the Manufacturers’ Section would be to
recite the changing course of the dairy industry. Every new policy that came
into force in the province was scrutinized and discussed in the Section. A few
changes in direction which were later to be accepted as inevitable were at first
spiritedly opposed, but in an overwhelming percentage, the Section has been
on the side of the Angels, to the extent that almost every forward-looking sug-
gestion, which has survived the test of the years, whether originating with
some imaginative manufacturer or recommended by a Government Depart-
ment, has been accorded warm and practical support.
In matters such as the grading of cream, butter and cheese, the standardiz-
ing of butter packages, the efforts for adjustment of freight and express rates
on dairy products, the repeated attempts to organize plans for stabilizing
markets—in many of which projects the Province of Alberta has been far
ahead of opinion in other dairying districts—the Manufacturers’ Section has
played a vigorous and useful role.
Many prominent members of the trade have served as officers and directors
of the Section. Those who have held the offices of Chairman and Secretary are:
Year Chairman Secretary
1920-1923 Incl. Mr. W. W. Prevey Mr. E. T. Love
1924 Mr. J.W. Skelly Mr. E. T. Love
1925-1928 Incl. Mr. F. C. Wells Mr. E. T. Love (1925)
Mr. H. P. Madsen (1926)
1929-1930 Incl. Mr. D. Morkeberg Mr. F. J. Reynolds
1931 Mr. J. W. Carlyle Mr. F. J. Reynolds
1932-1940 Incl. Mr. D. Morkeberg Mr. F. J. Reynolds
Page fourteen.
WINNERS IN THE IDEAL CREAMERY AND BEAUTIFICATION COMPETITION
CALMAR CREAMERY, 1937
BARRHEAD CREAMERY, 1938
NORTHERN ALBERTA DAIRY POOL, LTD., SEDGEWICK. 1939
BUTTERMAKERS’ SECTION
Tae BUTTER GRADING REPORT issued by the Dominion Department
of Agriculture for 1939 shows that Alberta led all provinces in the percentage
of first grade and 93 score butter. A large share of the credit for this excel-
lent showing must go to the buttermakers in charge of the churns in Alberta
creameries. To attain such a high standard for quality would not have been
possible without some active association of buttermakers, where all members
take a keen interest in quality improvement.
Shortly after the formation of the Alberta Dairymen’s Association it was
realized that a Section, composed of the men actually responsible for the manu-
facture of dairy products, was a necessity, and during the 1920 Convention
the butter, cheese and ice cream makers formed themselves into a separate
Section. Although the chief interest of this group was the manufacture of
butter, the name of Buttermakers’ alone was not applied to this Section until
1936 when the cheesemakers decided to form a separate Section.
From the start, in 1920, this Section became very active, and marked its
first year’s activity by sponsoring the “Canada Wide” creamery butter contest.
Prize money to the total of $375 was offered and exhibits were received from
six different provinces. These were judged at the 1921 Convention and, upon
the recommendation of Mr. C. P. Marker, Dairy Commissioner, the group
system of awarding prizes was first applied to this contest. This system of
awarding prizes has since been adopted by every large Exhibition across
Canada.
The competitions, sponsored by the Buttermakers’ Section and other Ex-
hibitions, have developed a rivalry which causes every buttermaker to put
forth his very best efforts. Today the announcements of prizes won in cream-
ery butter classes at Exhibitions throughout Canada tell the story of Alberta’s
product. In 1939, a total of 632 prizes or over 45 percent of all prizes at the
leading Canadian Exhibitions was won by exhibits from the Province of
Alberta.
Realizing the importance of competitions covering the commercial or every-
day work at the factories, this Section, in co-operation with the Dairy Branch,
has sponsored such competitions as the first grade, 93 score, mould and veast,
workmanship, and ideal factory; all of which have encouraged better work
on the part of the buttermakers.
The Buttermakers’ Section strongly advocated the use of standard butter
boxes for both commercial and exhibition purposes.
Working in conjunction with the Dairy Branch, this Section has been
active in organizing regional meetings for buttermakers unable to attend the
Annual Conventions. Local as well as provincial problems are discussed at
these well-attended meetings, which have assisted the creameries in marketing
a uniform product of high quality.
The Buttermakers’ Section has certain responsibilities to share with the
parent organization, and it is to be hoped that as the years go by these duties
will be performed with the same breadth of vision which has been so marked
in the past.
Following is a list of past Presidents and Secretaries, whose diligent work
has meant much to the success of this Section:
Presidents Secretaries
C, E. Christensen—1920, ’21, ’22. W. H. Jackson—-1920, ’21, ’24, ’25, ’30,
G. M. James—1923, ’24. 31, ’32, 33, 734.
A. A. Dunkley—1925, ’31, ’32, °33, ’34. C. K. Anderson—1922, ’23.
W. 4H. Jackson—1926, ’27. J. E. Cogan—1926, ’27, ’28, ’29.
B. J. Werner—1928. R. V. Duffy—1935.
R. V. Duffy—1929 John Keay—1936, ’37.
S. W. Low—1930. Alex Ross—1938, ’39, 40.
W. H. Hanson—1935.
W. Morris—1936.
W. L. Perley—1937, ’38, ’39, ’40.
Page sixteen.
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Page seventeen.
PRODUCERS’ SECTION
Ar THE THIRD ANNUAL MEETING of the Alberta Dairymen’s Asso-
ciation, held in Calgary, February 17, 1921, the Producers’ Section was formed.
A special committee had been appointed at the 1920 Convention to draft
changes in the constitution, which would serve an Association composed of
both producers and manufacturers. After considerable discussion as to whether
a Producers’ Section of the Alberta Dairymen’s Association or a separate
Provincial Association of Milk and Cream Producers should be formed, it
was moved by H. Higginbotham and seconded by C. P. Marker that the report
and recommendation of the special committee be adopted. This report urged
the formation of a Producers’ Section. and outlined certain changes in the
constitution. The motion was carried unanimously.
This marked an important step in the history of the Association, as pro-
ducers and manufacturers joined hands in an effort to solve problems affecting
the dairying industry.
The Producers’ Section has taken an active interest in matters dealing
with production and marketing.
One of the first steps was to seek a greater remuneration and a quicker
settlement from the Dominion Government for grade dairy cattle reacting to
the tuberculin test. A resolution was also passed by the Section, asking the
Provincial Government to restrict the importation to Alberta of dairy cattle
not certified free of tuberculosis.
An active educational eampaign, to assist producers shipping low quality
cream, was organized by this Section. The Provincial Government was asked
to prepare and distribute circulars on ice wells and the cooling of cream.
The difficulty in obtaining producer representatives from the various
creamery districts to the Annual Conventions was overcome by the Section,
when financial assistance was arranged to pay transportation for the delegates.
Realizing at an early date that more progressive educational work among
the producers would come through the farm boys and girls, the Section became
active in the formation of Junior Dairy Clubs.
Field days and dairy meetings were organized in co-operation with the
Dairy Branch. The lectures and judging demonstrations featured at these
meetings have greatly assisted the producer not able to attend the Annual
Conventions.
That only the most progressive dairymen attend Conventions and meetings
is regretted by many. However, the ideas gained by these few are very often
followed by neighbors and the work is extended far beyond expectations
In reviewing the statistical data we note that, during the history of the
Association, while the number of milch cows in Alberta increased by 40 percent,
the milk production increased by 109 percent. These figures indicate clearly
the splendid work done by the producer in increasing the average production
per cow.
Alberta dairymen are justly proud of the improvements that have been
registered in dairy products. When we analyze the figures for cream grading,
we find that the producers have made a very remarkable showing. In 1939
Page eighteen.
68.1 percent of the cream qualified for special grade, as compared to 32.4
percent during 1922, the first year of compulsory cream grading.
Officers of the Producers’ Section:
Presidents
N.S. Smith, Olds—1921, ’22, ’23.
D. J. Christie, South Edmonton—1924,
25, 26.
E. R. Rasmussen, Wetaskiwin—1927,
728.
J. B. Ritchie, South Edmonton—1929.
Secretaries
H. Higginbotham, Calgary—1i921, ’22.
Thos. Noble, Daysland—1923, ’25, ’26.
E. R. Rasmussen, Wetaskiwin—1924.
J. R. Love, Edmonton—1927, ’28, ’29,
30, 731, ’32, °33, ’34.
J. B. Ritchie, South Edmonton—1935,
L. B. Hart, Carbon—1930.
Chas. Burnell, North Edmonton—
1981, ’32, ’33.
J. Standish, Midnapore—1934, 39.
F. R. Haythorne, South Edmonton—
1935.
J. R. Love, Edmonton—1936.
K. A. Cameron, Stettler—1937.
H. Elwell, Blackfalds—19388.
A, A. Burnham, Viking—1940.
736, 87, 738, 739, ’40.
Alberta Cattle Breeders’ Association
Tas SECTION of the Alberta Dairymen’s Association was organized at
a meeting of the Producers’ Section, held February 11, 1936, at the Macdonald
Hotel, Edmonton. Mr. F. R. Haythorne, President of the Producers’ Section,
acted as Chairman of the meeting and Mr. J. B. Ritchie as Secretary.
The secretary, in announcing the purpose of the meeting, stated that mem-
bers representing the Breed Associations favoured the creation of a separate
unit that would devote itself to the promotion of improved breeding and man-
agement of dairy cattle. It was considered the time had arrived when more
attention should be given to encouraging improvement in dairy herds, by
breeding, feeding and weeding for economical production.
The meeting was addressed by Mr. J. R. Sweeney, Dairy Commissioner.
and Professor Sackville, of the University of Alberta, who expressed their
interest in the proposed Association, which would doubtless accomplish a great
deal in promoting dairy cattle improvement.
A motion that the Association be formed having been carried unanimously,
a constitution for the Association was discussed and adopted. The constitution
embodies the objects of the Association, which are as follows:
(1) To generally promote and encourage improved breeding and manage-
ment of dairy cattle.
(2) To encourage the breeding and management of dairy cattle among the
boys and girls of the Province, and to promote the same by means of Junior
Fairs, Judging Competitions and Calf Clubs.
(3) To support the activities of the Department of Agriculture, the
University of Alberta and the Dairy Cattle Breed Clubs, in instructing the
farmers of Alberta in dairy cattle breeding, and in any way to promote the
growth of the dairy cattle industry.
Page nineteen.
(4) To encourage and support cow testing work as carried on by the
Dairy Branch of the Department of Agriculture.
The Directorate consists of six members, each representing one of the
following breeds: Ayrshire, Jersey, Guernsey, Holstein, Red Poll and Shorthorn.
During the Association’s first year of operation, prominent dairymen in
the Province were canvassed and they agreed to support and co-operate with
the Association in its work.
Field days have been held in dairying districts at the following centres:
Lethbridge, Red Deer, Camrose (2), Edmonton, Calgary, Vegreville, Olds and
Barrhead. The object of these gatherings is to further the knowledge of pro-
ducers, in the selection and care of their particular breed of cattle. These
meetings have consistently been well attended. Topics of immediate interest
to producers are discussed by agricultural specialists from the Department
of Agriculture and the University of Alberta.
At Dairymen’s Conventions programmes of special interest to dairy cattle
breeders have been arranged, outstanding authorities on breeder problems
having addressed the members of the Association on improved methods of
dairy farming. Members of the Directorate have also reported regularly on
the work of the Breed Associations which they represent.
As a result of the work being done by the Alberta Department of Agri-
culture, ten Boys’ and Girls’ Dairy Calf Clubs are now active in the Province.
During the past two years eight new Clubs have been organized, and the
progress being made in this field of endeavor is most encouraging. Calves
have been secured from the Edmonton and Calgary districts, where many
dairymen, by careful selection and breeding, have increased their average
annual milk production to more than 8,000 pounds per cow, which is at least
double that of the ordinary Alberta cow. Approximately 200 heifer calves have
been distributed to the Clubs from these sources.
OFFICERS OF THE ASSOCIATION
President
N. S. Clarke, Didsbury—1936, ’87, ’38, 39, ’40.
Vice-Presidents Secretary-Treasurers
R. Ness, De Winton-—~1936, ’37. H. J. Donnelly, Edmonton—1936, 737,
J. Richards, Red Deer—1938, 739. 738, 739.
H. Elwell, Blackfalds—1940. A. F. Bennett, Edmonton—-194(.
Directors
N. S. Clarke, Didsbury (Jersey Breeders) —1936, 37, 738, ’39, ’40.
R. Ness, De Winton (Ayrshire Breeders) —1936, ’37.
J. Richards, Red Deer (Ayrshire Breeders) —1988, ’39.
A. C. Anderson, Calgary (Avrshire Breeders) —1940.
J. R. Atkinson, St. Albert (Red Poll Breeders) —1936, ’37, ’38, ’39.
T. H. Howes, Millet (Red Poll Breeders) —1940.
Dr. T. E. Hays, Calgary (Holstein Breeders) —1926, 37.
H. Elwell, Blackfalds (Holstein Breeders)——1938, °39, ’40.
Dr. S. W. D. Frith, Edmonton (Guernsey Breeders)—19386, ’37, ’38, 739, °40.
A. McDonnell, St. Albert (Shorthorn Breeders) —1936, ’37, ’39, ’40.
Geo. Ball, Edmonton (Shorthorn Breeders) ——1938.
Page twenty.
SOME OF OUR ALBERTA DAIRY CATTLE
TOP—A few of the Ayrshires at the Olds School of Agriculture. :
CENTRE—Jersey Class of Cows being judged at the Edmonton Exhibition.
LOW ER—Holstein Class of Cows being judged at the Edmonton Exhibition.
Page twenty-one.
CHEESEMAKERS’ SECTION
To MEET THE DEMANDS of a growing cheese industry in Alberta, the
Cheesemakers formed a separate Section of the Alberta Dairymen’s Associa-
tion during the Annual Meeting held at the Macdonald Hotel, Edmonton,
February 11, 1936.
After Mr. J. R. Sweeney, Dairy Commissioner, had outlined the necessity
for and the benefits likely to be derived from such a Section, the Cheesemakers
drew up their constitution and elected officers for the ensuing year.
In brief, the objects were to improve the quality and increase the con-
sumption of Alberta-made cheese, and to sponsor cheese-scoring contests, short
SIZE
QUAL com an
lute THE Rest
Display of Alberta-made Cheese at the 1940 Convention, Calgary.
Grading of Cheese by the Federal Produce Graders, Edmonton (below).
Page twenty-two.
courses and meetings where open discussion would create efficiency and co-
operation among the members.
The membership was limited to owners and operators of cheese factories,
cheesemakers, and others interested in promoting the objects of the Section.
The Cheesemakers’ Section has been active since its formation. Each
year competitions, designed to bring forth the best efforts of every maker,
are arranged in co-operation with the Dairy Branch. It has been customary
to hold two general meetings each year; one at the time of the Convention,
and the other during the latter part of April, before the new season’s work
commences. Authorities on the cheese industry have addressed these meetings
and acquainted the makers with the newest and most up-to-date knowledge
on the subject. Circulars and bulletins have been distributed among the mem-
bership and the patrons supplying milk to the factories. These policies have
played an important part in improving the quality of milk and cheese.
Displays of cheese at the Calgary and Edmonton Exhibitions, and also at
the Dairy Conventions, have informed the general public that Alberta-made
cheese can be purchased in a variety of sizes, either as mild or mature,
depending on the consumer’s preference.
The grading and stamping of Alberta cheese, which was endorsed by the
Section during the Spring of 1937 and executed by members of the Federal
Grading Staff, have acquainted not only the Cheesemakers but the consuming
public with the quality. The policy has not been in operation long enough to
show its true value, but those acquainted with the butter industry in Alberta
realize what cream and butter grading has done in that field, and everyone is
convinced that cheese grading will play an equally important part in the
future of the cheese industry.
LIST OF OFFICERS
1936
President—J. H. Mitchell, Leduc.
Vice-President—-C. Morkeberg, Markerville.
Seeretary-T reasurer—G. W. Scott, Edmonton.
Directors—-A. M. Kerr, Buford; P. T. Jones, Edmonton.
1937
President—C. Morkeberg, Markerville.
Vice-President—-A. M. Kerr, Buford.
Secretary-T reasurer—-G. W. Scott, Edmonton.
Directors—J. H. Mitchell, Leduc; P. T. Jones, Edmonton.
1938
President—C. Morkeberg, Markerville.
Vice-President—J. H. Mitchell, Leduc.
Secretary-Treasurer—-G. W. Seott, Edmonton.
Directors—H. A. Ridley, Swalwell; P. T. Jones, Edmonton.
1939
President—C. Morkeberg, Markerville.
Vice-President—J. H. Mitchell, Leduc.
Secretary-Treasurer—G. W. Scott, Edmonton.
Directors—H. A. Ridley, Swalwell; A. M. Kerr, Edmonton.
1946
President—H. A. Ridley, Swalwell.
Vice-President—J. H. Mitchell, Leduc.
Secretary-Treasurer—G. W. Scott, Edmonton.
Directors—C. Morkeberg, Markerville; T. B. MacEwan, Killam.
Page twenty-three.
THE DAIRY BRANCH
D. H. McCALLuM
Dairy Commissioner
Tae APPOINTMENT of Mr. C. P. Marker
as Dairy Commissioner for the Province of Al-
berta on March 1, 1906, marked the beginning
of the Dairy Branch of the Department of Agri-
culture. It was not until May 1 of the same
year, however, that Mr. Marker commenced duties
with the Province. This was the date the govern-
ment-controlled creameries were formally taken
over from the Dominion by the newly formed
Provincial Government, although Mr. Marker had supervised their activities
since the year 1897.
Dr. Marker’s regime was indeed a long and important one for the Dairy-
ing Industry of Alberta. Upon his retirement in 1934, Dr. Marker was suc-
ceeded as Dairy Commissioner by Mr. J. R. Sweeney. After the comparatively
short period of four years, Mr. Sweeney was called to serve in a wider field,
as Deputy Minister of Agriculture, and on October 1, 1939, Mr. D. H. McCallum
was appointed head of the Dairy Branch.
Members of the Dairy Branch attending Staff Conference, May 1939
Page twenty-four
The Staff of the Dairy Branch has always been noted for its loyal and
faithful service. The fact that a number of the Dairy Branch officials have
served exceedingly long terms is indicative of their efficient service and also
of the care and consideration given by those responsible for their appoint-
ments. Lack of space prevents including a full list of staff members and
their term of office; but such names as H. S. Pearson, Geo. W. Scott, H. J.
Donnelly and J. R. Flan deserve special mention. These men all served the
Branch and allied Industry for over a quarter of a century; and four others
—namely, W. J. Beckett, A. F. Bennett, W. Rourke and A. N. Macdonald—
have all been attached to the Staff for a period of at least twenty years.
The Staff might be divided under three headings: namely, Office, Field
and Laboratory.
It is the function of the Office Staff to handle all general correspondence
pertaining to dairying, to issue licenses, to assemble and publish statistics
relative to production and stocks of dairy products, to supervise the work of
the Field Staff, and to prepare circulars and deliver addresses at dairy meet-
ings-as well as over the radio.
The field work is conducted by eight Creamery and one Cheese Factory
Instructors or Inspectors, each responsible for a certain number of factories
in his district. The duties of these fieldmen are to check carefully the grading,
testing and factory records at all plants; to inspect the sanitary conditions of
plants and equipment; to instruct the producers in the proper care and handling
of cream or milk on the farms; and to assist and instruct the makers as to
the most approved methods of manufacture.
The Dairy Laboratory work is conducted by a Dairy Bacteriologist, with
an assistant during the summer months. The Laboratory is well equipped to
serve all branches of the Industry. Chemical and bacteriological analyses are
made on samples of dairy products and well water. Reports and recommenda-
tions are forwarded to all those submitting samples.
POLICIES
During the history of the Province the policies of the Dairy Branch have
been formed and molded to suit the demands of a growing industry. When
new problems presented themselves, calling for new or changed legislation,
it has been customary to first get the approval of a representative gathering
of dairymen. This action has greatly assisted those responsible for enforcing
The Dairymen’s Act and Regulations.
The policies of this Branch in force today might be summarized under
three headings: Education, Licensing and Inspection. However, a Marketing
Service was conducted by the Dairy Branch from 1906 to 1927, inclusive, which
could not be classified under one of the above policies.
BUTTER MARKETING SERVICE
When the Province took control of the government creameries in 1906, it
naturally involved the marketing of the butter in addition to the management
of the plants. When the associations concerned took over the operation of
these creameries five years later, the Department offered to continue the mar-
keting of their butter and this Service was extended to all creameries in the
Province. After twenty-two years of operation, markets had been developed,
and there was not the same need for this Service; consequently it was discon-
tinued in 1927. During these early years this Service proved to be a real help
to the creamery operators and in turn to the Dairying Industry.
EDUCATIONAL POLICIES
Commencing with its formation in 1906, this Branch has taken a very
active part in educational work, among producers and manufacturers alike.
The travelling dairy schools, organized in 1906, were successful in acquainting
Page twenty-five
many of the pioneers with the approved utensils and methods of handling
cream and milk on the farms. Demonstrations were given on farm butter and
cheese making, which improved the quality and saleability of these products.
The Dairy Branch has prepared and distributed publications covering a
variety of dairy topics. The farm boys and girls attending the Provincial
Schools of Agriculture have been instructed in the most up-to-date methods
of production and manufacture of farm dairy products by officers of the
Dairy Branch.
To insure high quality products from Alberta factories, special short
courses for butter and cheese makers have been held by the Department of
Agriculture in co-operation with the Dairy Department of the University of
Alberta. These courses have standardized factory methods, which have been
instrumental in the manufacture of a uniform, high-quality product.
CREAMERY SHORT COURSE, 1940
CREAM GRADING SERVICE
In 1910 the Dairy Branch inaugurated the system whereby cream was
graded and purchased on a quality basis. While this system was adopted
largely by the co-operative or government controlled creameries, it is inter-
esting to note that privately owned factories soon saw its value and adopted
it. Certain cream shippers took considerable pride in producing a high quality
article regardless of price differential, but the larger majority waited for it
to affect their pocket book before adopting the approved methods which Depart-
ment officials had recommended for years.
During the war period the demand for production caused many factories
to disregard quality in their search for a larger volume of cream. This condi-
tion naturally caused a serious reduction in the quality of butter. Comparative
figures for butter grading for the years 1917 and 1921 show that 56.3 per cent.
and 7.7 per cent., respectively, qualified for special grade.
The Industry realized that to satisfy outside markets, which had been
developed with a quality product, drastic action was necessary. In 1922 the
Page twenty-six.
eream buying stations were eliminated and, in addition, government cream
graders were appointed to conduct the grading in all creameries. This system
proved most satisfactory in restoring the quality and was continued until
1932, when it was felt that economies might be introduced by appointing a
larger number of Inspectors to check the work of the licensed graders and
testers employed by the factories. This system is still in force, and the fact
that Alberta led all Provinces in first grade and 93 score butter during 1939
indicates that it has given satisfaction.
BUTTER GRADING SERVICE
“The Season’s Educational Butter Scoring Contest,” inaugurated by the
Dairy Branch in the spring of 1907, marked the beginning of butter grading
in Alberta. Every churning of butter manufactured in the government con-
trolled creameries was inspected and scored during the season, and this
represented 51 per cent. of the total creamery output of the Province. The
purpose of this work was to promote uniform standards of workmanship and
improve quality generally. This policy was continued for several seasons, even
after the government relinquished the management of the creameries, and was
carried on in connection with the Provincial Butter Grading Service.
In 1910 the Department established grade standards, and payment was
made to the government creameries on a quality basis. In 1912 the Depart-
ment extended the Grading Service to all creameries and furnished the buyer
with score cards indicating the quality. Later, grade certificates were issued,
and after pasteurization became general in 1917 only butter made from effec-
tively pasteurized cream was entitled to such a certificate, although score
cards could be furnished on butter manufactured from raw cream.
Few changes were recorded during the next few years, but in 1923 the
Federal Produce Grading Service was established. This Service was intended
to cover all butter and cheese exported from Canada. Graders attached to the
provincial staff were given temporary appointments as Federal Produce Grad-
ers to inspect and grade all butter manufactured in Alberta intended for export.
At the end of May, 1927, the Butter Grading Service was transferred
from the Provincial to the Federal Department of Agriculture. This meant
that the Federal Department was able to standardize the grading in all
Provinces and carry on a Dominion wide, official Grading Service.
This system has continued to the present and the closest co-operation
exists between the two Departments. The Federal officers inspect and grade
creamery butter and factory cheese, score cards are sent to the Dairy Branch
promptly, and if any serious defects are noted Inspectors of the Provincial
Department immediately make a special survey. This policy has greatly im-
proved the quality of Alberta creamery butter, and by so doing it has widened
our markets.
COW TESTING SERVICE
The Dominion Department of Agriculture withdrew from the field of
organized cow testing for grade herds in Alberta at the close of 1933, and
the Dairy Branch was asked to continue this work. Lack of funds prevented
the maintenance of as complete a service as was carried on by the Dominion
Government. However, a number of herd owners have availed themselves of
the “Mailing System” carried on by the Dairy Branch. This service is avail-
able to all herd owners in the Province who are willing to keep daily records
of the production from each cow in the herd and co-operate with the Depart-
ment in carrying out the rules of the service.
The value of this work is emphasized by the fact that every dairy country
has improved the quality of dairy cattle by similar means. It is interesting
to note that the herds under test in Alberta show a considerably higher average
Page twenty-seven.
production than those where no records are kept. The information gained by
keeping these production records has served as a basis in eliminating many
of the low producing cows.
LICENSING
All creameries and cheese factories are licensed under the Department of
Agriculture, which for several reasons is necessary to the success of the In-
dustry. During the early years of settlement in the Province, creameries
received financial aid from the government, to establish plants in certain dis-
tricts not favored with either marketing or transportation facilities. As the
Dairying Industry developed, many creameries were built throughout the
Province, largely without government aid and in some cases at points ill suited
for the maintenance of a successful factory. This condition led to considerable
overlapping and resulted in a lower average output per plant.
The present policy with respect to new creameries and cheese factories is
one of restriction, particularly in areas reasonably well served with dairy
factories. It is a well recognized fact that the cost of manufacture increases
as the output per factory decreases, and as a general rule the quality in the
smaller plant is below that of factories with a large production. These factors
indicate that if the producer is to receive the highest possible returns, some
restriction is necessary. Other dairy countries have discovered their mistake
with respect to small factories and are now attempting to amalgamate two
or more of these plants.
During 1938 the Department of Agriculture established a Licensing Ad-
visory Board, consisting of three members—the function of the Board being
to examine applications for new licenses, to investigate the need for additional
factories and by careful survey to ascertain the justification of existing cream-
eries and cheese factories. This policy should prevent unnecessary duplication
of dairy factories throughout the Province.
While the grading and testing in Alberta factories is done by an employee
of the company, these graders and testers are all licensed by the Department
of Agriculture and their work checked frequently by Inspectors of the Dairy
Branch. The grading and paying for cream on a quality basis is recognized
as the greatest single factor affecting quality of both the cream and butter.
Only by careful and conscientious grading can quality be maintained, and for
that reason every license holder must be thoroughly qualified. Before licenses
can be issued, the applicant must receive »ractical training in a factory and
pass examinations set by the Dairy Branch. In this way the graders and
testers are responsible to the Branch for their license, which insures careful
work at all times.
The Dairy Branch was established to serve an Industry well adapted to
the soils and climate of our Province, and as time goes on new problems will
demand new services and new legislation. It is the profound hope of every
staff member to uphold the high traditions established by his predecessor.
Page twenty-eight.
THE UNIVERSITY OF. ALBERTA
DEPARTMENT OF DAIRYING
Dr. H. R. THORNTON
Professor of Dairying
Lgenvonon IN DAIRYING in this institu-
tion was given as early as the session of 1917-
1918 to undergraduate students in the Faculty
of Agriculture by Dr. C. P. Marker, then Dairy
Commissioner of Alberta. In 1921 Dr. Marker
was appointed to the position of Professor of
Dairying and Head of the Department of Dairy-
ing, a position he held jointly with the Dairy
Commissionership until his retirement in 1934. In 1921 a laboratory was
equipped for the teaching of dairy manufacturing in its various ramifications.
In 1929 Dr. H. R. Thornton was added to the staff as Professor of Dairying,
becoming Head of the Department on the retirement of Dr. Marker. In 1939
Mr. W. L. Dunkley received a Fellowship in Dairying and assisted with the
instructional duties during the session of 1939-1940.
The Department of Dairying is responsible for five major activities, viz.:—
1. The teaching of dairying to all the undergraduate students in the College
of Agriculture.
The undergraduate training of those specializing in dairying.
The direction and supervision of post-graduate studies leading to the de-
gree of Master of Science in dairying.
4, The conducting, jointly with the Dairy Branch, Department of Agricul-
ture, Edmonton, of short courses in dairy manufacturing.
5. Dairy research.
All undergraduate students in the Faculty of Agriculture are required
to take at least one course in dairying. Many take two or more courses in
this department.
Dairying may be chosen as a specialty by students in Agriculture at the
end of the sophomore year. Frequently such specialists continue to the degree
of Master of Science in dairying. Graduates from this institution who have
specialized in dairying are to be found in the different phases of the dairy
industry as well as in government inspectional work and in dairy bacteriolog-
ical, dairy chemical and other food laboratories. One graduate is engaged in
fermentation research in Hire.
The joint short courses in the various fields of dairy manufacturing were
incevted in 1921 and have been offered annually since that time. During this
period 674 students have been registered in these courses. Since 1935 the
Page twenty-nine.
CLASS IN CREAMERY BUTTERMAKING, 1940
Annual Creamery Short Course has extended through four weeks and, be-
cause of lack of space, registration has been limited to twenty students per
year. At no time have the applications for the twenty available places been
less than thirty.
The Department of Dairying has carried a live and active dairy research
program and over twenty-five research papers have been published in dairy
trade and research journals. The problems studied have had special applica-
tion in Alberta in the fields of buttermaking and market and cheese milk pro-
duction and control. Part of this research has had generous financial support
from the dairy industry of Alberta and part has been conducted jointly with
Dairy Research, Science Service, Department of Agriculture, Ottawa. Projects
have been studied at the request of the American Public Health Association
and the Commission on Standardization of Biological Stains. Co-operative
studies with non-dairy departments of the University have been frequent and
the departmental relationships have been particularly happy.
Modern dairying is modern—as modern as airplanes, plastics, radio or
motor cars. Dairy products are foods. Food-conceptions, food-handling and
food-processing are undergoing frequent and rapid change. To retain its place
of leadership, dairying must continue in the vanguard of this movement. The’
future promises increasing demand for instruction in technical and scientific
dairying. It is the hope of this Department that it may be able to continue
to meet this demand with increasing adequacy. |
Page thirty.
NOTES ON ALBERTA’S DAIRY INDUSTRY
Dr. C. P. MARKER
I WELCOME THE OPPORTUNITY given me
of making this small contribution towards the
publication that is to mark the twenty-first an-
niversary of the organization of the Alberta
Dairymen’s Association. The notes that follow,
compiled from many sources, will serve to indi-
cate by five-yearly periods some of the agencies,
events and incidents which, like milestones, mark
the direction and progress in the development of industrial dairying in Al-
berta from the day of “the wide open spaces, the winding prairie trail and
the covered wagon” to its present magnitude and importance in the economic
life of the community.
We note in the establishment of the early dairy factories the beginning
of the industrial phase of dairying and its comparatively rapid development
from the latter nineties, co-incident with the greatly accelerated immigration
and settlement of the country north and south of the main line of the Canadian
Pacific Railway. We also note the extension of market facilities in the mining
fields and cities in British Columbia and in the Yukon Territory.
Dairy development has proceeded along with the expansion of other
important branches of farming through times of economic stress, through
war-time inflation and post-war deflation, through years of more normal con-
ditions and, again, through the years of severe depression in the thirties.
The space available for this paper necessitates the omission of many
interesting and important details and references, such as a record of the
establishment of dairy factories since the formation of the Province. Nor
has it been practicable to offer extended comment upon the historical impli-
cations and effects of some of the events recorded herein; or upon outstanding
contributions made by institutions, organizations and individuals within the
various fields of dairying activities over the years. It is believed, though,
that these may be fairly familiar or apparent to the members of the Dairy-
men’s Association, for whom this publication is primarily intended.
Page thirty-one.
MILESTONES ALONG THE WAY
1885—1889
This period may be said to mark the beginning of the industrial phase
of dairying in Alberta. ;
‘ The 1885 census of the North-West Territories reported 3,334 dairy cows
in the three census divisions of the Provisional District of Alberta, and a
production of 85,795 pounds of butter and 1,075 pounds of cheese.
A considerable number of settlers had come into the southern part of the
District and into the Calgary and Edmonton areas, prior to and following the
completion of the main line of the Canadian Pacific Railway. Dairy herds of
fair size had been established on a number of farms and the settlers enjoyed
a good market for their surplus production of butter, realizing as high as 50
cents per pound. In the latter eighties, however, the gradually increasing
output had overtaken the requirements of the domestic markets, causing a
serious slump in prices. This condition seems first to have reached an acute
stage in the Calgary district. The establishment of dairy factories and,
through them, the finding of wider markets
seemed to be the only answer to the problem.
So, Ebenezer Healy, a settler in the Springbank
district, took the initiative and set up a cheese
factory on his farm in 1888—the first dairy fac-
tory in Alberta. His example was followed by
Isaac Robinson in 1889 in starting a cheese fac-
tory on the Elbow Park Ranch, a few miles west
of Calgary. The Calgary Herald gave enthus-
iastic encouragement to the establishment of
these new industries in the district, and urged
farmers to patronize them liberally.
In the southern part of the District, settlers
from Utah took up land on Lee’s Creek (Card-
ston) and gave considerable attention to dairy-
ing, in which they were said to be very efficient.
In the Edmonton area, where the first at-
tempts at farming had been confined largely to
grain growing, in order to supply the home mar-
EBENEZER HEALY ket with flour which was then high in_price,
there was a gradual increase in live stock pro-
duction, including dairying. Here, again, it was
not long until the surplus butter production overtook the needs of the com-
paratively small and somewhat isolated community. In fact, the Business
Men’s Association of Edmonton found it expedient to open communication
with the produce commission firms in British Columbia, with a view to finding
a market there for the surplus butter of the district. The Edmonton Bulletin
published a vigorous Editorial on: ‘A Creamery for Edmonton,” pointing
out that
“
. . the advantage to the district of having creameries established
would be that their product would be capable of profitable export and
would bring cash or its equivalent into the district, thereby making
money more plentiful and benefiting everyone accordingly. ... Our
market lies in British Columbia, and the freight from Edmonton to
Calgary by team is not so great as the freight from Manitoba or On-
tario by rail, from which localities British Columbia is now supplied
and with whom only we would have to compete .. . all that is required
is to furnish a desirable article, just such as this district can furnish,
and furnish profitably, by means of co-operative creameries, with a
very small investment of capital and a willingness on the part of those
interested to work together.”
Page thirty-two.
Ordinance No. 13 was passed by the legislature of the North-West Terri-
tories, providing for the incorporation of Butter
and Cheese Manufacturing Associations.
James Bannerman, Calgary, imported a
prize-winning herd of Holstein-Friesian cattle,
from Oakville, Ontario.
1890—1894
Professor Jas. W. Robertson was appointed
Dairy Commissioner for the Dominion of Canada
in 1890, an appointment that marked the begin-
ning of nation-wide leadership in organization
and service in the field of dairying. This year
also marked events of international significance
to the industry, such as the introduction of the
Babcock milk test, the invention of the “Alpha-
Disc” cream separator bowl, the production on
a commercial scale of pure cultures for the ripen-
ing of cream for buttermaking, and Dr. Koch’s
announcement of his discovery of tuberculin.
The Census of Canada reported 10,969 dairy
cows in Alberta, and the production of 406,006
pounds of butter and 22,314 pounds of cheese.
Alberta’s first butter factory was established by D. M. Ratcliffe, at Big
Hill Spring, north of Cochrane. He became an
outstanding figure in the field of dairying here
in the early half of the nineties.
JAS. W. ROBERTSON
Ordinance No. 15 was passed by the legisla-
ture, authorizing the formation of a Dairymen’s
Association.
The Dairymen’s Association of the North-
West Territories was organized at Regina in
1892.
A cheese factory was started at Cardston
by the Cardston Company Limited. Other
cheese factories were later opened at Springbank
(Young Bros.); at Poplar Lake (The Edmonton
Creameries Company); in the Sturgeon River
settlement and at St. Albert (Dorai & Boulais) ;
and near Fort Saskatchewan (Chas. Paradis).
A hens powered pi tpec ia cream separ-
ator was exhibited “in full operation” at the St.
Albert and Edmonton exhibitions in 1893. pe Ee
Powell & Howard opened a butter and
cheese factory in Innisfail; they operated a De Laval hollow bowl belt driven
cream separator.
The Innisfail Dairy and Stock Company was incorporated in 1894,
acquired and enlarged the Powell & Howard plant and initiated in Alberta
the cream separating station method of extending its field of service to out-
lying districts. The company brought in a number of dairy cows which were
disposed of to farmers patronizing the creamery. Jas. A. Powell was appointed
manager of the company.
Creameries were established at Duhamel (Ingram & Fraser) and at Red
Deer (The Red Deer Dairy Association), and a steam power plant and standard
creamery equipment was installed and put into operation in the cheese factory
building at Poplar Lake.
Page thirty-three.
_ The first carload of butter sent out of Alberta to British Columbia was
shipped by the Ratcliffe Creamery Co., from the creameries at Red Deer, Innis-
fail and Big Hill Spring.
A Dominion “travelling dairy,” in charge of J. B. McEwan and L. A.
Zufelt, held two-day sessions at each of a number of places in Alberta, giving
talks and demonstrations on farm buttermaking and the operation of the
cream separator and the Babcock milk test.
Herds of purebred Holstein cattle were brought into the Calgary, Innisfail
and St. Albert districts, from eastern provinces.
D. M. Ratcliffe sold 109 head of dairy cattle to farmers of the Lacombe
and Red Deer districts in order to increase the patronage and cream supply
of the Red Deer creamery, of which he was the lessee, at the same time clearing
out his Big Hill Spring herd to devote himself to more extensive creamery
and commercial projects.
1895—1899
Creameries were
started at Calgary,
Mountain View, Dewd-
ney, Olds, Bowden, Ed-
monton, Aetna (com-
bined butter and
cheese), Wetaskiwin
and Tindastoll.
Cheese factories
were opened during
this period at Spruce
Coulee, Vermilion
Meadows, Tindastoll (2
plants), and Clear-
water.
The Dairymen’s As-
; , sociation of the North-
Tindastoll (Markerville) Creamery. West Territories was
D. Morkeberg and C. Nairn shown at the entrance. re-organized in 1896
and arranged, with
financial assistance from the Territorial government, the holding of a series
of dairy meetings throughout the Territories. The meetings in Alberta were
held in Calgary, Wetaskiwin, Edmonton, Macleod and Fish Creek. Similar
meetings were again held in 1898 and included additional points in Alberta.
Henry Jamieson, Red Deer, founded his herd of Jerseys.
Ayrshire cattle were brought to Alberta by C. W. Peterson, Calgary, and
by Alfred Allen, of Dewdney.
In 1896, the Dominion Parliament voted an appropriation of $15,000 “to
promote the establishment and maintenance of creameries in the North-West
Territories,’ and a plan was announced by the Department of Agriculture
specifying the conditions under which assistance could be obtained from
that source.
The year 1897 marked the beginning of the “Government Creamery”
regime in Alberta and other parts of the Territories under the plan just
referred to. Operating and marketing difficulties had involved most of the
creamery operators in Alberta in heavy financial losses. Government aid
was sought and obtained, resulting in a general re-organization of the
business. The operations of the creameries situated at Calgary, Innisfail,
Red Deer, Wetaskiwin and Edmonton were placed upon a co-operative basis
under government management for a term of years. The plants at Aetna
and Tindastoll later were included in this plan.
Page thirty-four.
Cold storage facilities were set up by the government at Calgary and
Revelstoke, mainly for the handling and marketing of the butter output of
these creameries. The building at Calgary was then said to be the best
building for the purpose west of Montreal.
The development of the mining regions in the Kootenay and Yukon
Territories, and the extension of the Crows’ Nest Pass railway opened new
markets for dairy and other farm products.
Central Creamery and Union Milk Plant, Calgary. Inset showing Calgary’s first creamery—the
Central Cold Storage for Government Creameries of the N.W.T.
1900—1904
J. A. Ruddick was appointed Chief of the newly formed Dairy Division,
Dominion Department of Agriculture.
Mechanical refrigeration was installed in the cold storage warehouse
at Calgary.
There were 46,101 dairy cows in Alberta, and the total value of dairy
products reported to be $546,476. :
The Bureau of Statistics reported 109 head
of purebred dairy cattle in Alberta.
A. H. Trimble, C. A. Julian Sharman and
N. S. Clarke founded their herds of Ayrshire
and Jersey cattle.
The Territorial Dairymen’s Association was
organized at Lacombe in 1908.
Creameries were established during this
period at Red Deer (Butter and Cheese Manu-
facturing Association), Mayton, Harmatten,
Carstairs, Lacombe, Blackfalds, Neapolis, Ponoka,
Leduc and Pine Lake.
Cheese factories were started at Bowden,
Bentley and Morinville.
Professor Jas. W. Robertson resigned as
Commissioner for Agriculture and Dairying.
1905—1909
J. A. Ruddick was appointed Dominion Dairy
Commissioner.
J. A. RUDDICK
Page thirty-five.
Conference at Innisfail
The Dairy Commissioner arranged and attended a meeting at Innisfail on
February 10, 1905, with delegates appointed by the associations whose cream-
eries were operated by the government, to discuss with them the further
development of the business of the creameries and the market prospects for
the approaching season. The delegates took an active part in the discussion
and the meeting (as well as the complimentary banquet tendered to the
delegates and representatives of the department by the citizens of Innisfail)
was voted a great success.
DAIRY CONFERENCE, INNISFAIL, 1905.
Convention at Edmonton
The Dairy Commissioner convened and attended a further meeting with
creamery delegates, at Edmonton, February 20, 1906. There were present,
also: Hon. A. C. Rutherford, Premier of Alberta; Hon. W. T. Finlay, Minister
of Agriculture; Hon. Dr. De Veber; Geo. Harcourt, Deputy Minister of Agri-
culture; P. Talbot, M.P., Lacombe; A. S. Rosenroll, M.L.A., Wetaskiwin, and
W. F. Puffer, M.L.A., Lacombe.
The Commissioner reviewed the results of the creamery work in Alberta,
from its inception, and intimated to the delegates that the Dominion govern-
ment had decided to withdraw, at the end of April, from active creamery
management in the North-West Territories. Therefore, the work would then
be handed over to the associations concerned. The delegates received this
intimation with regret, expressing the fear lest the proposed change in policy
should, detrimentally affect the work. that had been so laboriously built up;
unless, indeed, the new provincial government would be willing to come to
their assistance. At this point, the premier and the minister of agriculture
announced to the delegates that the provincial government would be prepared
to take over the work on the first day of May, following. The delegates ex-
pressed their appreciation of the assurance thus given by the ministers.
After the conference, the Provincial Dairy Branch was set up in the De-
partment of Agriculture, the necessary appropriations made by the legisla-
ture and the dairying service staff appointed to handle the work, as from
the first day of May, 1906.
A provincial Travelling Dairy, in charge of H. S. Pearson, held meetings
at a number of points in the newer districts east of Edmonton. Another, in
charge of Geo. W. Scott, visited communities in the Medicine Hat area.
The Dairymen’s Act (Part I) was passed by the legislature.
Alberta’s first conference of creamery buttermakers was held at Red Deer.
Page thirty-six.
The Season’s Educational Butter Scoring Contest (1907) marked the
beginning of the systematic inspection (scoring) and recording of every
churning of butter received into cold storage at Calgary from the government
creameries.
The Private Creameries and Cheese Factories’ operators formed an
association for the promotion of mutual interests, including the marketing
of their products. T. B. Millar was elected President, and Fred H. Hunter
Secretary-Treasurer.
Cow testing associations were organized in connection with several
creameries.
City dairies were established at Edmonton (1906) by W. W. Prevey, and
at Calgary (1909) by Carlyle Bros., supplying pasteurized bottled milk to
their customers.
Lower Right—Edmonton’s first creamery,
established in 1905, became the home of the
Edmonton City Dairy in 1906.
Upper Photo—Shows the modern plant of
the Edmonton City Dairy built in 1927.
The provincial government provided a sum of $1,000 for the purpose of
assisting farmers to bring purebred dairy cattle into the province from east-
ern Canada. Local breeders brought a number of carloads of Ayrshire, Jersey
and Holstein cattle from eastern provinces. The animals were disposed of
by auction and by private sale at good prices.
A cream grading survey was planned in 1909, and conducted for several
weeks at the Innisfail creamery, by Geo. W. Scott. Similar work was later
done at other government creameries, by the men in charge. The result of
these surveys paved the way for the general introduction of the cream grad-.
ing program in 1910.
Indicative of the extension of settlement and increase in dairy herds
during this period, a large number of creameries were put into operation at
points east and west of the Calgary and Edmonton railway line. Some of the
plants were placed under government management.
Cheese factories were started at Jones’ Valley, Lacombe and Burnt Lake.
Page thirty-seven.
1910—1914
This period marked the beginning of an effective cream and butter quality
improvement programme. Commencing May 1, 1910, the cream supplied to
and the butter manufactured by the government creameries was paid for on
the basis of grade.
P. Pallesen adopted the practice of buying cream on grade when he
started his Calgary Central Creamery‘in the same year, also that of paying
for each can of cream as received. The general practice up to that time had
been payment after the end of each month’s business.
Part II of The Dairymen’s Act (Sanitation and Operation) was passed
by the legislature. .
The business management of the government creameries was transferred
to the assocaitions concerned, but the department continued its butter market-
ing service, available to all creamery operators in Alberta.
The supervision of Record of Performance, and Authenticated Milk and
Butterfat Tests was undertaken by the Department of Agriculture, for Do-
minion authorities.
The Wholesale Produce Merchants of Edmonton and Calgary accepted
the principle of buying butter on the basis of grade established by the depart-
Another Trail Cut Off.
Page thirty-eight.
ment. This action was followed by the Vancouver Fruit and Produce Associa-
tion asking creameries, shipping butter to that market, to furnish grading
certificate with each shipment.
The Laurentia Milk Company of Alberta, Limited, established homogen-
ized milk plants at Red Deer, Bowden and Olds. T. B. Millar was appointed
general manager, with headquarters at Red Deer.
There was a large increase in dairying in Southern Alberta and well-
appointed creameries were set up at Cardston, Magrath, Macleod, Claresholm,
Nanton, High River, Seven Persons, Gleichen and Cochrane’ by associations
formed under the provisions of The Dairymen’s Act.
Alberta creameries were awarded the principal prizes in the butter classes
at the Toronto and Ottawa Exhibitions.
The Calgary Milk Shippers’ Association was formed.
Alberta’s creamery butter production was placed upon an “Export type”
basis.
There was a large increase in Canada’s importation of butter from New
Zealand.
1915-1919
A butter grading station was opened in the Edmonton Cold Storage Com-
pany’s building, with H. S. Pearson in charge.
This period marked the general adoption of “effective” pasteurization
of cream for buttermaking. In this field the creamery operators rendered an
important service to the dairy industry. The granting of grading certificates
was restricted to butter made from effectively pasteurized cream.
A trial shipment of butter put up by creameries in different sections of
Alberta: was forwarded to Manchester and Bristol. Favorable reports were
received on the shipment, as to its quality and uniformity of workmanship.
The De Laval Company announced its provincial and inter-provincial
creamery butter contests (1917).
Legislation was passed to provide for the licensing of creameries, cheese
factories, cream stations, and testers and graders of milk and cream.
An inter-provincial conference of butter graders was convened at Regina,
by the Dairy and Cold Storage Commissioner; Geo. H. Barr, Chief of the
Dairy Division, presiding. J. R. Flan, H. S. Pearson and C. P. Marker repre-
sented Alberta at the conference.
Excellent shows of dairy machinery, equipment and supplies were staged
by manufacturers and dealers in connection with the Provincial Dairy Con-
ventions at Calgary in 1917, and at Edmonton in 1918.
There was a large increase during this period in the number of dairy
cows, and in the butter and cheese production, with steadily rising prices for all
dairy products, under war conditions. There was also a substantial decrease
in the quantity of butter imported from the Antipodes.
Creameries operating in the cities and at some of the smaller centres set
up numerous cream buying stations at strategic points on, and off, the rail-
way lines.
Creamery service was extended northward in 1917, when the Edmonton
City Dairy, Ltd., built and operated a creamery at Grande Prairie.
The Calgary Milk Producers’ Association and the Edmonton District
Milk Producers’ Association were formed in 1919.
The Alberta Dairymen’s Association was organized at the Provincial
Dairy Convention, Calgary, 1919.
Page thirty-nine.
NOILVIOOSSV S\NHWAUIVEO VLYUATV FHL AO ONILGHW IVONNV LSHIt
1920—1924
The Department of Dairying was set up in the Faculty of Agriculture,
University of Alberta.
Insert shows first cheese factory established at Bawlf, 1928, and the new plant built in 1937
by Burns & Co., Ltd., which won the Geo. W. Scott Trophy for the Ideal Cheese Factory in 19389.
Legislation was passed in 1922, providing for the closing of all cream
stations in the province on the first day of May of that year. This action
followed representations made to the government by the manufacturers’ sec-
tion of the Alberta Dairymen’s Association, to the effect that the cream
FIRST CLASS OF PROVINCIAL CREAM GRADERS, 1922. :
Page forty-one.
supply of the creameries be placed upon a direct patron-to-creamery basis.
Further, the government was asked to place official cream graders in the
creameries, and at their expense. Finding that the operators of all the
creameries concurred in this request, the government made provision for the
organization of a Provincial Cream Grading Service, under the direction of
the dairy commissioner. Although this new activity was intended to serve
merely as a temporary arrangement, it was not wholly discontinued until
ten years later.
Dominion legislation was passed in 1928, providing that “all butter and
cheese of Canadian origin shall be graded at such times and places as may
be decided by the Dairy and Cold Storage Commissioner, or the Chief, Division
of Dairy Produce. In order to facilitate matters for the butter manufacturers
of Alberta, desiring to export direct from their plants or otherwise
market their butter subject to Federal grading certificates, the provincial
graders were authorized to accept temporary appointment as graders under
the provisions of The Dominion Dairy Industry Act.
The Panama Canal route was first used by some of Alberta’s butter
manufacturers, in 1923, for shipments of butter to Great Britain.
In this period, a large increase was recorded in the number of cows
milked, creameries and cheese factories operated, patrons supplying milk and
cream, and in the quantity of butter and cheese manufactured. On the other
side of the record, however, there was noted a gradual decline in prices all
along the line.
1925-—-1929
The Dairy Branch Laboratory Service was instituted in 1925.
The Minister of Agriculture appointed an Advisory Dairy Council of
twelve members, representing all branches of the dairy industry.
Alberta’s co-operative Dairy Pools commenced operation.
The provincial butter grading and marketing services were discontinued
in 1927. The grading service was taken over by the Dominion, to complete
its nation-wide grading organization. It may be added here that P. Pailesen,
H. J. Donnelly, George W. Scott, J. R. Flan, H. S. Pearson, E. W. Light,
W. J. Beckett and H. A. Mason had served at various times as provincial
butter graders since the service was started. The latter three joined the
Federal Grading staff.
Dr. H. R. Thornton accepted appointment as Professor of Dairying at
the University or Alberta.
There was a noticeable decrease during this period in the number of cows
_ milked, and in the production of creamery butter and factory cheese, but a
slight betterment in prices.
Canada’s importation of butter from the Antipodes showed a large in-
crease.
Page forty-two.
1930—1934
H. S. Pearson retired on superannuation, after 25 years of service as
provincial dairy instructor, inspector and produce grader.
The provincial cream grading service was
discontinued.
Dr. J. A. Ruddick retired from office as
Dairy and Cold Storage Commissioner for the
Dominion. He was succeeded by J. F. Singleton.
J. R. Sweeney was appointed Dairy Com-
missioner of Alberta, succeeding C. P. Marker,
retired.
Dr. H. R. Thornton received appointment as
Head of the Department of Dairying, University
of Alberta, succeeding C. P. Marker.
The prices of dairy products decreased by
one-third in the course of this five-year period,
but the number of cows milked, and the quanti-
ties of butter’ and cheese manufactured, showed A
large increases. The Bureau of Statistics re- 4
ported that 26,834 patrons supplied milk and
cream to the dairy factories in Alberta in 1930, J. F. SINGLETON
and 46,930 in 1934. This increase (75 per cent.)
provides a striking illustration of the farmer’s
own estimate of the relative value of his dairy operations in times of
economic depression.
1935—1939
“The Federal Butter Stabilization Board” was established to remove the
Canadian butter surplus.
A Provincial Cheese Instructor was appointed and the grading of Alberta
cheese by Federal Dairy Produce Graders was inaugurated to improve the
quality of Alberta-made cheese.
The grading of creamery butter for domestic use and the marking of
the grade on the wrapper or carton of each print was commenced, to assure
consumers of quality and to increase the consumption of butter.
Serinus drouth conditions in Southern Alberta reduced the number of
dairy cattle and resulted in the closing of some factories in this area. Many
herds were moved to Central and Northern Alberta, which districts are recog-
nized as more suitable for this form of agriculture.
The work of the Provincial Dairy Inspectors was extended to include
the supervision and checking of grades, weights, tests, and sampling methods
of milk being received at the city milk plants.
The Licensing Advisory Board was established to review applications
for new dairy factories, investigate the need for additional plants, and ad-
vise the Minister of Agriculture on the propriety of renewing existing licenses.
D. H. McCallum appointed Dairy Commissioner, succeeding J. R. Sweeney,
who was appointed Deputy Minister of Agriculture.
H. J. Donnelly and Geo. W. Scott retired after thirty-three years of
service wtih the Dairy Branch.
A joint study inaugurated by the Dominion and Provincial Departments
of Agriculture, the Board of Public Utility Commissioners, and the University
Page forty-three.
of Alberta, to study milk and butterfat production costs and factors affecting
these costs.
The prices and production of dairy products increased during this period,
but the number of cows milked showed a decrease, indicating an increase in
the milk production for the average cow in Alberta.
TEAM WORK
Behind and through this procession of “milestones” may be discerned
with more or less clarity the golden thread of conscious teamwork of gov-
ernmental, scientific, educational, commercial and industrial agencies with the
dairyman on the farm and in the factory. This “vertical” form of co-opera-
tion has been largely inspired and sustained by “the gathering of the clans”
at the annual Provincial Dairy Convention which, by common consent, has
come to be regarded as the voice of the dairy industry.
The Convention provides a meeting place for leaders in the several
branches and interests concerned in the progress of the industry; it con-
stitutes a forum for the full and frank review of achievements and for the
presentation and discussion of major problems yet to be solved. This “unity
in diversity” has led to the better understanding and appreciation of the com-
mon problems as well as of the contributions made by the various interests
to the common task on the farm, in the factory, workshop, laboratory, office
and marketplace.
The proceedings of the Provincial Dairy Convention since its inception
in 1906, ushered in by J. A. Ruddick, have been enriched by the interest and
leadership given by the Ministers and Deputy Ministers of the Department
of Agriculture and by many other men in public life. Among the latter, now
retired, Dr. J. A. Ruddick and George H. Barr will be long remembered for
their informative and stimulating addresses and other assistance so freely
given.
Among the names of friendly heipful spirits, who have crossed the Great
Divide, those of W. J. Tregillus, Edwin Carswell, J. J. Gregory, G. H. Hutton,
T. B. Millar, P. Pallesen, J. W. Carlyle, W. A. Wilson, Wilfred Sadler, Keys
Cullen and E. A. Howes stand out in grateful memory among dairymen, for
their several contributions to dairy progress in their day. Each was a pioneer
within his own sphere of activities and special interests.
VERTICAL CO-OPERATION IN ACTION
It may be of interest here to recall an obvious example of the vertical
form of co-operation in action, and that a number of the present members
of the Alberta Dairymen’s Association had an active and enthusiastic part
in those interesting events.
The Year 1910 marked an important stage in the development of, a
definite and continuous dairy improvement programme, to which Alberta had
set her hand. The delegates from the government-operated creameries met
in convention at Red Deer. In the course of the convention proceedings the
Department of Agriculture recommended the adoption of a plan for the quality
basis marketing of cream and butter, according to specified grades and the
payment of a premium for the higher grades. The plan was approved and
accepted by the delegates on behalf of the patrons of their respective cream-
eries, and was put into operation at the beginning of the season’s business.
The proportion of first grade butter turned out by the group of “cream grad-
ing” creameries showed an increase of 12 per cent over that of the previous
season, indicating that the cream producers had responded to the challenge,
in so far as their circumstances permitted, and become active, interested
partners in the improvement programme.
Page forty-four.
The next stage in the evolution of the programme was reached when the
Wholesale Produce Merchants of Calgary, Edmonton and Vancouver agreed
to purchase creamery butter on the basis of government grading. As they
handled the bulk of Alberta’s creamery butter output they supplied a decided
impetus to the general adoption of cream grading and improvement in butter
quality.
A further stage was reached when, within the space of a few weeks, the
principal creamery operators made an important change in the workmanship
of their butter, thereby producing the type of product preferred by the most
discriminating buyers in the British Columbia market. Again, somewhat later,
the creamery operators had their plants equipped for the effective pasteuriza-
tion of cream for buttermaking.
These forward-looking policies and practices brought excellent results in
the betterment of the quality and market value of their butter production, in
greatly widened market opportunities and in better satisfied customers and
patrons.
There also appeared in this general picture the contributions made by
technical workers, and manufacturers of dairy machinery and furnishings,
vying with one another to evolve and place at the disposal of the producer
and manufacturer of dairy products improved working methods and equip-
ment that would best serve the changing needs of the industry.
Thus was initiated and advanced by stages over a wide front the volun-
tary, conscious team action of interested cream producers, progressive cream-
ery operators, specialized government services, helpful produce merchants
and consumers of high grade butter. An economic chain of interests was
thereby forged extending on a direct course from the cream producer to the
final market, allowing the preference of the latter to return through the inter-
vening services to the individual dairyman on the farm—in terms of dollars
and cents.
This set-up has been referred to on various occasions as one in which
there is no conflict of legitimate interests.
I shall close upon this note and express the belief that the organizations
and institutions, the co-operative outlook and individual abilities that have
been developed over the years within the dairy industry, give assurance that,
under the leadership of the Department of Agriculture and the Alberta Dairy-
men’s Association, it may look forward with confidence to an ever-enlarging
field of service and satisfaction to those engaged in it, and to the community
in general.
Page forty-five.
THE NATIONAL DAIRY COUNCIL OF CANADA
Tre NATIONAL DAIRY COUNCIL OF CANADA is, as its name im-
piies, a national organization of the dairy industry, serving this industry at
the national capital. The Council was organized in the year 1918 at the in-
stance of Dr. J. A. Ruddick, the then Federal Dairy Commissioner, for the
GILBERT McMILLAN,
Huntington, Quebec,
President,
National Dairy Council of Canada
purpose of having an organized body of the
industry which could and would co-ordinate
the views of the industry on any given national
problem, and which would co-operate with the
Federal authorities in legislation, and in
promoting the industry along broad lines. For
a time a substartial grant was given to us by
the Federal Government, but this ceased some
eight or nine years ago, so that the Council
today is entirely financed by the industry
itself.
The Council is composed of 54 men drawn
from the nine provinces of Canada with
representation apportioned to these provinces
in proportion to their milk production. The
Council is composed equally of producers and
processors and each member of the Council
must be nominated by an organized body of
either producers or operators in his province.
Alberta for instance, has seven representatives,
three producers and four operators, all the
nominees of the representative sections of the
Alberta Dairymen’s Association.
There are associate members who subscribe to the Council and who are
free to use our services, to participate in discussions but do not enjoy
the privilege of a final vote on any policies
of the Council.
In the twenty-two years of its existence
the Council has had five presidents, two
operators serving for a total of approximately
six years, and three producers serving a total
of approximately sixteen years. There is a
Producer Section and an Operator Section,
and each group is entitled to have the Council
take action on a given question affecting their
group. Where there is conflict, and this has
arisen only once, between the two groups, a
majority vote rules, or the Council may take
whatever separate action the group may desire.
Meetings are held annually unless it is
deemed expedient and necessary to waive a
meeting, and the meetings alternate between
the East and the West.
The Association is operated at a minimum
of expense, with modest and inexpensive offices,
and with but two full time employees, one of
which is the Secretary-Manager. In all its
operations the Council endeavours to avoid
interference with Federal or Provincial
ALLAN C. FRASER
Ottawa, Ontario,
Secretary-Manager,
National Dairy Council of Canada
organizations,
but
rather
co-operate with these bodies and to assist them in promulgating desirable
legislation and in the promotion of the welfare of the industry.
Page forty-six.
The Council renders a daily service to the industry in a manner which
could not be expected of a Government body.
Our bulletin service is an amplification of Federal statistics as well as
a discussion of matters coming under the Dairy Branch. There is scarcely
a day in the history of the Council when some useful service is not per-
formed for some individual member of the industry. In larger matters the
Council can justly claim credit for the freedom within our Dominion of
Canada of competition from Oleomargarine.
Freight and express rates have been adjusted to the advantage of the
industry.
The foregoing are earlier accomplishments. More recently we have taken
action for the prevention of the pegging of the price of New Zealand butter
whereby the production from that country might come into this country when
our price reached 25c per pound. Our action herein has been worth some
millions of dollars to the industry.
Fixing of the value of ice cream for sales tax rurposes has resulted in
a saving of upwards of $100,000 per year to our industry, and our more
recent activity in an endeavor to get a tariff or tax on vegetable oil products
going into shortening definitely competitive with butter and animal fat, prom-
ises to be of very substantial value to our industry.
The foregoing are some of the larger items, and all that space will allow
us to discuss.
The industry needs the services of a body which will unite the industry
in thought and action—and the National Dairy Council of Canada supplies
this need.
Page forty-seven.
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